Name: Sausage Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound mild Italian sausage; 1 small yellow onion (diced); 3 medium carrots (peeled and chopped); 3 cloves garlic (minced); ¼ cup flour; 2 cups low-sodium chicken broth; 1 cup whole milk; ½ cup heavy cream; 1 pound russet potatoes (peeled and chopped into ¼ inch pieces); 1 ½ teaspoons kosher salt; ½ teaspoon coarse ground pepper; ½ teaspoon Italian seasoning; 1 cup sharp cheddar cheese (freshly shredded); Fresh parsley (for garnish, optional)

By: Jill Mills Posted: Oct 12, 2026

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This Sausage Potato Soup is rich, creamy, and loaded with savory Italian sausage, tender potatoes, sweet carrots, and sharp cheddar cheese. Ready in just 40 minutes, it’s a hearty comfort food dinner that’s perfect for chilly nights and easy family meals.

A wooden spoon serving sausage potato soup into a bowl

This sausage and potato soup is my latest variation on my favorite potato soup recipe. I’ve made many variations over the years, from potato leek soup and broccoli potato soup to creamy ham and potato soup.

While I love them all, the boys prefer their soups to be creamy, cheesy, and loaded with meat. I think this Italian sausage potato soup is arguably their all-time favorite. It’s pretty similar to my kielbasa potato soup, with Italian sausage taking the place of the kielbasa. Whole milk, heavy cream, and shredded cheddar add a thick, creamy, and cheesy texture to the broth, and the Italian sausage takes the flavor up a few levels. I foresee this one making a regular appearance on the table this winter!

Why This Sausage Potato Soup Recipe Is So Good

One-pot dinner. Every part of this sausage potato soup recipe, from cooking the sausage and veggies to simmering the potatoes, is done right in one pot. Not only does that mean extra flavor, it also means only one pot to wash later!
Ready in 40 minutes. Since the potatoes are cut into 1/4-inch pieces, this soup comes together pretty quickly. It takes a few minutes to cook the sausage and veggies, then it all just needs to simmer for 20 minutes or so.
Hearty, filling, and flavorful. The Italian sausage really adds a whole lot of flavor to what would otherwise be a basic potato soup. The whole milk and cream make it extra creamy, and a good amount of cheese is melted in. Basically, this is a soup for people who don’t typically like soup or find it filling enough to be a meal!

Overhead view of ingredients needed to make sausage potato soup

Ingredient Notes

This soup comes together with just a handful of basic ingredients and spices. Be sure to scroll down to the recipe card below for the exact measurements.

Sausage – I like to use mild Italian sausage, though medium or hot also work.
Veggies – Yellow onion and carrots.
Garlic – Adds some flavor to the base of the soup.
Flour – Thickens the soup.
Chicken broth – I recommend low-sodium broth so that you have full control over the saltiness of the soup.
Whole milk & heavy cream – Using both creates a broth that is rich and creamy. You can use a lower fat milk, but it will make the soup thinner.
Potatoes – Russet potatoes are the best for potato soup, as they hold up well to cooking.
Spices – Salt, pepper, and Italian seasoning.
Cheese – I like to use sharp cheddar, but medium or mild cheddar also works.
Fresh parsley – An optional garnish.

How To Make Sausage and Potato Soup

This soup comes together in less than an hour, with a few simple steps. The printable instructions can be found in the recipe card below.

Flour added to cooked sausage and carrots in a pot

Cook the sausage. Brown the sausage in a large pot until fully cooked.
Cook the veggies. Add the onions and carrots. Cook for 5-6 minutes, until softened. Add the garlic and flour. Whisk and cook for a minute or two.
Add the other ingredients. Whisk in the broth, scraping any brown bits from the bottom of the pan. Add the milk, cream, potatoes, and seasonings.

Shredded cheese added to sausage potato soup

Simmer. Bring the soup to a boil, then reduce the temperature to a simmer. Simmer for 12-15 minutes, until the potatoes are tender and the soup has thickened.
Add the cheese. Stir in a handful of shredded cheese at a time, allowing each addition to melt fully before adding more.
Enjoy. Garnish with parsley and ladle into bowls.

A wooden spoon stirring sausage and potato soup

Recipe Tips & Variations

Here are a few ways to customize this sausage and potato soup recipe, as well as some general tips.

Make it spicy. If you want some heat in your soup, use hot Italian sausage instead of mild.
Drain the grease. I like to use the sausage grease to cook the veggies for the added flavor. If you prefer not to, just drain the grease when the sausage is done and add 3 tablespoons of butter or olive oil before the onion and carrots.
Keep it at a simmer. Once the soup comes to a boil, immediately reduce the heat to keep it at a gentle simmer. A consistent boil can cause the dairy in the soup to separate.
Use freshly shredded cheese. Cheese that you shred yourself will melt much easier and more smoothly than packaged shredded cheese, which is coated with anti-caking agents.

What To Serve It With

A bowl of this sausage potato soup makes a pretty hearty and filling dinner on its own. Feel free to sprinkle a bit of extra shredded cheese on top before serving.

If you feel a side is necessary, some crusty French bread or breadsticks are great for soaking up the broth. An Olive Garden side salad can turn it into a lighter meal as well.

A heaping bowl of sausage potato soup on a cutting board

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